There’s something about a silky, savory sauce clinging to tender pasta and juicy chicken that just fixes everything. Creamy Chicken Pasta is exactly thatsimple, satisfying, and the kind of dinner that looks fancy but barely asks anything of you.
I started making this back in 2019 when I needed photos that felt cozy but didn’t require a full production setup. The sauce came together in one pan, and I remember thinking, “This is exactly what tired evenings needreal flavor without the fuss.” After shooting it dozens of times in the test kitchen, I learned that letting the chicken rest before slicing keeps every bite juicy, and a splash of pasta water makes the cream cling perfectly without breaking.
Thomas Baker
Creamy Chicken Pasta Recipe Easy Weeknight Dinner
This creamy chicken pasta is a reliable and comforting dish perfect for a simple pasta recipe or quick chicken dinner. It’s an easy dinner option that makes a flavorful weeknight meal and a satisfying family dinner with a luscious garlic and parmesan cream sauce brightened by fresh lemon.
Bring a large pot of well salted water to a boil and cook the pasta, stopping one minute before it’s fully done. Keep a cup of the pasta cooking water and drain the rest.
Place the chicken breast between two sheets of plastic wrap and gently pound it to a uniform thickness about 1 to 1.5 cm.
Season both sides of the chicken breast generously with salt and pepper and lightly coat with flour.
Heat olive oil in a frying pan over medium-high heat and cook the chicken for about 2 minutes on each side, or until cooked through if thicker.
Wrap the cooked chicken loosely in foil and set it aside to rest.
Melt butter in the same pan over medium heat, then add the chopped garlic and cook gently for about 1 minute without letting it brown.
Add fresh rosemary leaves and stir for another 30 seconds to release their aroma.
Pour in the cream and lower the heat so the mixture simmers very gently, avoiding any boiling.
Gradually stir in the parmesan cheese in two or three additions, allowing it to melt fully each time.
Mix in black pepper and lemon juice quickly to blend the flavors.
Add about ¼ cup of the reserved pasta water and let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
Toss the drained pasta into the creamy sauce and let everything heat together for a couple of minutes while gently bubbling.
Slice the rested chicken and serve it on top of the pasta, or mix it through if preferred.
Finish with extra rosemary leaves, fresh lemon zest, and additional parmesan if desired.
Notes
Use any pasta shape you like; weighing portions helps balance the sauce well. Cream sauces may seem too loose initially but will thicken quickly as they simmer with the pasta. Chicken thighs can replace breast for more flavor and you can cook chicken using your favorite method. For a lighter alternative, try a non-cream version like Garlic Parmesan Pasta with Chicken.
Why You’ll Love This Recipe
This is the dinner that saves tired evenings without making you feel like you skimped. The sauce is luscious, the chicken stays juicy, and everything comes together in one pan while the pasta boils.
Fast and forgiving: From start to finish, you’re looking at about 25 minutesperfect when you need something reliable but still comforting.
Restaurant vibes at home: The garlic, rosemary, and parmesan create a sauce that tastes like you spent an hour on it, but you didn’t.
Light enough for spring: The lemon juice cuts through the richness, so it feels cozy without being heavy.
Minimal cleanup: One pan for the chicken and sauce, one pot for the pastathat’s it.
Key Ingredients That Make It Work
You’re working with everyday staples here, but a few small moves make all the difference. After testing this dozens of times in the kitchen, I learned that freshly grated parmesan melts smoother than pre-shredded, and flattening the chicken breast ensures it cooks evenly in just a few minutes.
Chicken breast: Flattening it to about 1–1.5 cm keeps it tender and quick to cook. You can also use thighs if you prefer more flavor.
Cream and parmesan: These two create the base of the sauce. Add the parmesan gradually so it melts in smoothly without clumping.
Lemon juice and zest: This is what keeps the sauce from feeling too rich. It brightens everything up.
Fresh rosemary and garlic: They infuse the butter and cream with flavor that feels special but doesn’t require any fussy technique.
How the Recipe Comes Together
Here’s the rhythm: while your pasta cooks, you pan-fry the chicken, then build the sauce in the same pan. The reserved pasta water helps the cream cling to every strand, and letting the pasta simmer gently in the sauce for a minute or two makes everything taste cohesive.
Pro Tip: The sauce will look thin at first, but it thickens as it simmers and the parmesan melts in. Don’t rush itlet it bubble gently for a couple of minutes and it’ll come together beautifully.
Step
What You’re Doing
Time
1
Cook pasta, reserve 1 cup pasta water
8–10 min
2
Flatten, season, and flour chicken; pan-fry until cooked
4–5 min
3
Sauté garlic and rosemary in butter, add cream
2 min
4
Stir in parmesan, pepper, lemon juice, pasta water
3–4 min
5
Toss pasta in sauce, simmer together
2 min
6
Slice chicken, serve over pasta with lemon zest
1 min
Simple Swaps and Tweaks
The base recipe is flexible, so feel free to adjust based on what you have or what sounds good to you.
Ingredient
Swap Options
Chicken breast
Use chicken thighs for more flavor, or slice the breast into pieces before cooking
Fettuccine
Swap for penne, rigatoni, or any shape you likejust keep the weight the same
Fresh rosemary
Use thyme or a small pinch of dried Italian herbs if that’s what you have
Cream
Half-and-half works, though the sauce will be slightly thinner
Serving and Storing Tips
Serve this right away for the best texturethe sauce clings beautifully when it’s fresh. Top with extra lemon zest, a few rosemary leaves, and more parmesan if you’re feeling generous.
Leftovers: Store in an airtight container in the fridge for up to 2 days. The sauce will thicken as it cools, so add a splash of cream or pasta water when reheating gently on the stovetop. Microwaving works in a pinch, but stovetop keeps the texture better.
Note: This doesn’t freeze wellthe cream can separate when thawedso it’s best enjoyed fresh or within a day or two.
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FAQs (Creamy Chicken Pasta)
Can I use different pasta shapes for this recipe?
Absolutely! Penne, fettuccine, and rigatoni work beautifully with the sauce. Choose shapes with ridges or tubes that hold the cream well. Cook time may vary slightly, so follow package directions and taste for doneness.
How do I prevent the cream sauce from curdling?
Keep the heat at medium-low when adding cream and never let it boil vigorously. Remove the pan from heat before stirring in the cream, then return to gentle heat. If it does curdle, whisk in a splash of pasta water to smooth it out.
What chicken parts work best for this dish?
Boneless chicken thighs stay juiciest and most flavorful, but chicken breasts work too. Cut into bite-sized pieces for even cooking. Thighs take about 6-7 minutes to cook through, while breasts need 5-6 minutes over medium heat.
Can I make this meal ahead of time?
This dish is best served fresh, but you can prep components ahead. Cook chicken and store separately, then reheat gently when combining with freshly made pasta and sauce. The sauce may need a splash of milk when reheating.
How can I add more vegetables to this recipe?
Sauteed mushrooms, spinach, or bell peppers complement the flavors perfectly. Add firmer vegetables like broccoli with the chicken, and tender greens like spinach in the last minute of cooking. Keep portions balanced so vegetables don’t overpower the dish.
You’re looking at about 25 minutes from start to finish with this Creamy Chicken Pasta, and what you get is tender chicken, silky sauce, and pasta that tastes like it took way longer. I’ve tested this one so many times in the kitchen, and every time it reminds me why simple dinners are the best kindreal flavor without the fuss.
If you want a little more brightness, toss in some spinach or cherry tomatoes when you add the pasta to the sauce. A drizzle of good olive oil on top makes it feel special. Leftovers keep for a day or twojust reheat gently on the stovetop with a splash of cream or pasta water to bring the sauce back to life. I learned that trick after reheating it too fast in the microwave once, and trust me, low and slow is the way to go.
I’d love to know if you try thissnap a photo and tag me so I can see how yours turns out. Did your family have a go-to creamy pasta growing up? Drop a comment and let me know. Save this one for the next time you need dinner to feel easy but still like home. Here’s to dinners that help you get back into your rhythm.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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